cost of slow roasting

[Pete Franklin]

I have recently turned to using the oven for extreme slow roasting to exact temperatures as it turns out it is surprisingly accurate between 50 and 100 on my old oven and I have had some very successful roasts out of it.
My question is- does anyone know roughly how much electricity a non fan oven takes at a very low temp. Just trying to see if there is justification for cooking cheaper cuts longer versus expensive cuts shorter for similar results.

Edited by Pete Franklin on Monday 3rd January 19:55

[tenex]

I would think relative to the enjoyment/satisfaction/brownie points of cooking your own, the cost is insignificant especially compared with going out.
Don't worry about it. Life's too short.

[Scraggles]

used a slow pot roast cooker, had possibly the worst food poisoning in my life, fking campolybacter by all accounts

it is in the loft and might use it for jam one day

[Pete Franklin]

I know what you are saying and I don't think the cost would stop me doing it but it would be interesting to know.

[Pete Franklin]

Scraggles said:

used a slow pot roast cooker, had possibly the worst food poisoning in my life, fking campolybacter by all accounts

it is in the loft and might use it for jam one day

I think when slow roasting in the oven you can hold the temp at safe levels so that the dodge stuff is killed off. Not sure why slow cookery would give you food poisoning unless the internal temp of your meat doesn't get to the correct temp?

[Roger645]

Scraggles said:

used a slow pot roast cooker, had possibly the worst food poisoning in my life, fking campolybacter by all accounts

it is in the loft and might use it for jam one day

What meat was it from?

[Roger645]

Pete Franklin said:

I have recently turned to using the oven for extreme slow roasting to exact temperatures as it turns out it is surprisingly accurate between 50 and 100 on my old oven and I have had some very successful roasts out of it.
My question is- does anyone know roughly how much electricity a non fan oven takes at a very low temp. Just trying to see if there is justification for cooking cheaper cuts longer versus expensive cuts shorter for similar results.

Edited by Pete Franklin on Monday 3rd January 19:55

If you can tell when the oven is heating you could measure how long it's on for when it is up to tempature over a set period and calculate total time on*KW usage*cost of energy to get a rough number.

Edited by Roger645 on Monday 3rd January 20:56

[Scraggles]

meat was chump ? steak, apparently great for slow roasting as is a bit tough otherwise

was in stock with vegetables

ended up calling the emergency doctor, felt like appendicitis

[Roger645]

Scraggles said:

meat was chump ? steak, apparently great for slow roasting as is a bit tough otherwise

was in stock with vegetables

ended up calling the emergency doctor, felt like appendicitis

Sounds horrible! Was you using a slow cooker or just low temp in the oven?

[Scraggles]

slow cooker pot, was fine in the past for lots of meat and fish, just not that time, felt like someone had a corkscrew just above the groin and to my right, could hardly walk let alone drive

ended up using water to get my bowels free of the stuff, good few days off sick afterwards